A delightful Italian-American classic featuring tender chicken breasts, earthy mushrooms, and a rich Marsala sauce.
Ingredients:
Chicken
4 pieces boneless, skinless chicken breasts About 1.5 pounds total, even thickness for consistent cooking.
Seasoning
to taste Salt
to taste Pepper
Coating
1/2 cup all-purpose flour For dredging the chicken.
Cooking Fat
4 tablespoons unsalted butter Adds richness and used for sautéing.
2 tablespoons olive oil For sautéing the chicken.
Mushrooms
8 ounces cremini or button mushrooms, sliced Adds earthy flavor.
Sauce Base
1 cup chicken broth Base for the sauce.
1/2 cup Marsala cooking wine Non-alcoholic version can be used.
Herbs
2 teaspoons fresh thyme Or 1 teaspoon dried thyme.
1 tablespoon fresh parsley, chopped For garnish.
Instructions
1. Prep the Chicken: Place chicken breasts between plastic wrap and pound to even thickness (about 1/2 inch). Season with salt and pepper.
2. Dredge the Chicken: Pour flour onto a plate and dredge each chicken breast, shaking off excess.
3. Heat the Pan: In a skillet, heat 2 tablespoons of butter and olive oil over medium-high heat until shimmering.
4. Sauté the Chicken: Add chicken to the skillet in a single layer. Sauté for 4-5 minutes on each side until golden brown and cooked through (internal temp 165°F).
5. Cook the Mushrooms: In the same skillet, add remaining butter and sliced mushrooms. Sauté for 5-7 minutes until tender and browned.
6. Make the Sauce: Pour in chicken broth and Marsala wine, scraping the bottom to deglaze. Simmer for 5 minutes to reduce.
7. Add Thyme: Stir in thyme, adjusting seasoning with salt and pepper. Simmer for another minute.
8. Combine Chicken and Sauce: Return chicken to skillet, spooning sauce over. Simmer for 2-3 minutes to meld flavors.
9. Garnish and Serve: Transfer chicken to a serving dish, spoon mushroom sauce over, and garnish with parsley.
Notes
For variations, consider using different mushrooms, herbs, or serving over different bases like polenta or risotto.
